I had no anchovy powder, so I used some salted anchovy kimchee from the Korean grocery instead to start the broth, and it worked fantastically. I also used about an inch of fresh ginger because we love that flavor.

The only change I would make would be to add one or two kaffir lime leaves to the broth. (I know, it’s a Thai flavoring and not Korean, but in this soup it would lend a beautiful element to the final product. Something to consider for the next time you make it, just for fun.)